Southern Sweet Potato Pie

Ingredients

• 1 wholeshop-bought pie crust or homemade old-fashioned flaky pie crust
• 907 gsweet potatoes, washed and dried
• 113 gunsalted butter
• 120 mlevaporated milk
• Pinchorange zest (optional)
• 1 wholewhole nutmeg
• 2 wholecinnamon sticks
• 2 largeeggs
• 100 g (½ cup)light brown sugar, packed
• 100 g (½ cup)granulated sugar
• 1 teaspoonvanilla extract
• ½ teaspoonground cinnamon
• ½ teaspoonground nutmeg
• ¼ teaspoonground ginger
• 1 teaspoonbaking powder

Instructions

1. 1

   Preheat oven

   Preheat the oven to 200°C (400°F).

2. 2

   Pierce potatoes

   Prick the sweet potatoes several times all over with a fork.

3. 3

   Arrange potatoes

   Set them on a baking sheet lined with foil.

4. 4

   Bake potatoes

   Bake for 45 minutes, or until very tender. Set aside to cool.

5. 5

   Scoop flesh

   Once cool, scoop the sweet potato flesh into a large mixing bowl.

6. 6

   Brown butter

   Put the butter in a saucepan over medium heat. When it has melted and starts to foam, whisk continuously as it browns, lowering the heat if needed to prevent it burning. When it smells like cooked caramelised apple, take it off the heat and pour it all into a glass dish.

7. 7

   Steep milk

   Bring the evaporated milk to a simmer with the orange zest, cinnamon sticks and whole nutmeg, then leave to steep for 10–15 minutes. Stir as needed to help prevent the milk from curdling.

8. 8

   Mash potatoes

   Mix the cooled sweet potato until creamy and smooth, adding a few splashes of milk. Aim for the consistency of a thick purée.

9. 9

   Add butter

   Mix in the browned butter until smooth.

10. 10

    Make filling

    Add the brown sugar, granulated sugar, evaporated milk mixture, eggs, cinnamon, ginger, nutmeg, vanilla extract and baking powder. Mix until well combined.

11. 11

    Fill crust

    Pour the filling into the pie crust and smooth the top.

12. 12

    Bake pie

    Bake on the middle rack of the preheated 175°C (350°F) oven for 45–50 minutes.

13. 13

    Cool completely

    Remove the pie from the oven and let it cool completely. Leave it undisturbed for at least an hour.

14. 14

    Serve pie

    Serve with whipped cream if desired.

What is Southern sweet potato pie?

Sweet potato pie is a baked custard-style dessert associated with Southern American cooking. Its filling uses cooked sweet potatoes, sugar, eggs and warm spices in a pastry shell.

This version builds flavour by roasting the potatoes, browning the butter and steeping the milk with whole spices. Those steps help make the filling smooth and aromatic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 344 calories, 4g protein, 51g carbs, 14g fat.

The sweet potatoes and sugars provide most of the carbohydrates, while the butter and pastry crust contribute much of the fat. Eggs and evaporated milk add some protein. To balance the plate, serve a slice after a meal with fruit or another lighter side.

Roast the sweet potatoes well

Tender potatoes: bake them until a fork passes through easily, as firm pieces are harder to blend into a smooth filling. Let them cool before scooping out the flesh.

Thick purée: add only a few splashes of milk while mixing the potatoes. The filling should be creamy but thick enough to hold its shape in the crust.

Brown the butter carefully

Steady whisking: once the butter foams, keep it moving so the milk solids brown evenly rather than catching on the bottom of the pan. Lower the heat if it darkens too quickly.

Aroma cue: the recipe calls for a cooked caramelised-apple aroma. Take the pan off the heat then, and pour the butter into a separate dish to stop it cooking further.

Steep the spiced milk

Whole spices: cinnamon sticks and whole nutmeg infuse the evaporated milk while it rests for 10–15 minutes. Stir occasionally and keep the milk at a gentle simmer rather than a vigorous boil.

Orange zest: this is optional, but it adds a bright note alongside the warm spices. The steeped milk is mixed into the filling with the other ingredients.

Check the filling and bake

Smooth mixture: combine the sweet potato, browned butter, sugars, milk mixture, eggs and remaining flavourings until evenly mixed. Smooth the surface after pouring it into the crust.

Oven temperature: the method first heats the oven to 200°C (400°F) for the potatoes, then specifies 175°C (350°F) for baking the pie. Make sure the oven is at the lower temperature before the filled crust goes in.

Cool before slicing

Set the pie aside undisturbed for at least an hour after baking, then allow it to cool completely. This gives the filling time to settle and makes it easier to cut clean slices.

Serve it plain or with whipped cream, as suggested in the method. A cup of tea or coffee makes a simple accompaniment.

Recipe notes & tips

• Line the baking sheet with foil before roasting the sweet potatoes.
• Let the potatoes cool enough to handle before scooping out the flesh.
• Whisk the butter continuously once it starts foaming.
• Keep the spiced milk at a gentle simmer and stir it as needed.
• Check that the oven has reached 175°C (350°F) before baking the pie.
• Let the finished pie cool undisturbed for at least an hour.

Variations

• Citrus note: include the optional orange zest when steeping the milk.
• More spice: adjust the ground cinnamon, nutmeg or ginger to suit your taste.
• Homemade crust: use a homemade old-fashioned flaky pie crust in place of the shop-bought crust.
• Simple topping: serve each slice with whipped cream, as suggested in the method.

Common mistakes to avoid

• Undercooked potatoes: bake until very tender so the filling can be mixed smooth.
• Burnt butter: keep whisking as it browns and lower the heat if it darkens too fast.
• Boiling milk hard: use a gentle simmer and stir occasionally to help prevent curdling.
• Watery purée: add just a few splashes of milk and keep the potato mixture thick.
• Slicing too soon: cool the pie completely and leave it undisturbed for at least an hour before serving.

How to store

Once completely cool, cover the pie and refrigerate it. Reheat individual slices gently in the oven or microwave, or serve chilled.

Frequently asked questions